Lobster Salad

Ingredients

• Macaroni

  Dry, enriched

  16 oz or 454g

• Northern lobster

  Crustaceans, cooked, moist heat

  16 oz or 453g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  2 clove or 6g

• Corn

  Sweet, yellow, raw

  4 tbsp or 36g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Pineapple

  Raw, all varieties

  ½ cup, chunks or 83g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Ketchup

  2 tbsp or 30g

• Mayonnaise

  Regular, with salt

  16 tbsp or 221g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  1 cup or 250g

Directions

1. Cook the macaroni according to package directions. Drain and rinse under cold water.
2. Chop the lobster meat into bite-sized pieces.
3. Melt the butter in a saucepan over medium heat, add garlic and cook until fragrant. Stir in the lobster and cook for about 1 minute, then remove from heat.
4. Chop the cucumber, tomato, and red bell pepper.
5. In a large bowl, combine the lobster, corn, macaroni, tomato, cucumber, pineapple, and bell pepper.
6. Mix the ketchup, mayonnaise, and pineapple juice in a separate bowl, then pour over the salad and toss lightly. Serve chilled.